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Friday, January 29, 2010

Lemon Poppyseed Bread

From the kitchen of One Perfect Bite...Every generation develops recipes that catch the fancy of young women when they first begin to cook. Toll House cookies have been around for decades and they're as popular today as they were when I was 18. Other recipes have shorter life spans. Even the good ones can fall to the wayside because of sea changes in the way we live or what we think to be important. There was a time when tea breads enjoyed the same popularity as cookies, and young women strove to master their making. We have, however, become a nation of multi-taskers and afternoon tea, for most anyway, has become a quaint remembrance of a ritual now past. While recipes for quick breads abound, tea breads are becoming less common. I want to pass mine on to my daughters, and, so, I record it here. The one I finally settled on is at least 2 decades old and it was developed in the test kitchen that serves Land O' Lakes Creamery. The combination of lemon and poppyseed is one of those lovely marriages that sometimes occurs in the food world. I love this recipe because it keeps the poppyseeds under control. An awful lot of recipes overdo their use and the finished bread or cake ends up looking like it has a disease. Not so here. This is a lemon bread that happens to use poppyseeds in the batter. The use of a glaze is optional with this bread. I prefer to brush the warm bread with limoncello, but I've included instructions for a glaze should you want to use one. Here's the recipe for a mild and altogether lovely lemon tea bread. I hope you enjoy it.

Mary, this looks so good, and I think it is wonderful that you are passing on this special history and lovely bread to your daughters, recording it for posterity and for us as well. Thank you for always sharing, not only your recipes, but your wonderful stories with us as well. It's always a treat.

Oh Mary,this is my must bake recipe....i love how u went regalling us about the afternoon tea-i love all my moms recipes so muc too and she's hanwriting a book for me muc to my excitement....i love to bake with her too and i would love to bake this with mom....Ur a wonderful gal Mary and really love ya.....

Oh, how true. Another blogger and I were "talking" yesterday and lamenting the fact that today's young brides seem to be moving away from fine china, crystal, silver and other traditions and niceties that we grew up with-tea breads are surely among them. I love lemon poppyseed and will definitely try your version. Thank you for helping to pass down the niceties..xoxo Pattie

I'm not much of a sweets eater but this cake is one of my favorites. How nice that you are passing on the history and this lovely bread. Your family is blessed to have you and I hope they know and appreciate it.

I do not have this recipe and it looks great so I will try it. I agree with over doing the poppyseeds. I am planning on teaching my grandaughter the art of high tea. She is only 5 months old now. It would be nice to have a collection of recipes to give her also. I might try with my 17-month old grandson but it would be like a bull in a china shop. He is enjoying a bit of baking with me.

I come from a nation of tea drinkers and afternoon tea is very much a part of daily life for us here in Normandy, even if we just have a biscuit (cookie) with our afternoon cuppa.I love lemon cakes but DH isn't a big fan, this recipe might be the one to please us both.I'll try it soon.Wishing you a wonderful fin de semaine.~Maggie~

Oh Mary sweetie...This looks absolutely devine. I am not a big fan of poppy seeds, however this one I may have to overcome them for. Love it. Love you for sharing it with me. The story is beautiful. I love it when you share.

How is your shoulder sweetie? Are you getting any relief with the Physical Theraphy? I am keeping you in my prayers sweetie.

Thank you for stopping by today, and I am so thrilled that my "Hands" inspired you.

I agree with some overdoing the poppy seeds. Just a hint of flavor, not bombarding us with imitation tastes either. This is probably perfectly devine. I will try it! Thanks for sharing it with us today. Loved your insight on it too.

Well Mary, finally a recipe I already have! When you said it came from Land O' Lakes, I figure I must have copied it from the inside of a butter container or it was in one of those many little cookbooks I used to send my boxtops in for. It has been a family favorite for more years than I can remember and is still requested by many. Yes, it is fabulous!

I love lemon poppyseed bread. While I am a cookie monster, I do enjoy tea breads, though I know what you mean about their low profile in the food world. The addition of yogurt, plain or flavored, is a great way to increase the moistness of tea breads. I'll bet this one is superb.

This is such a lovely bread. As a mother of mostly boys, I haven't had a tea party in years, but my little girl is almost old enough to appreciate the fun. Perhaps there is hope for the next generation to appreciate these breads yet.

very yummy looking bread. i too enjoy the "history" - either general or in terms of your family - that you often post w/ the recipes. and you have me curious - what is the difference between a tea bread and a quick bread?

Grins...I just bought poppy seeds, not sure what I was going to do with them. Mary, this bread is just perfect. Glad to see these kinds of posts. Perhaps through you the tradition of teas can be brought back. Wouldn't that be lovely?

I love the older recipes, even though some of them are so time consuming. I always use my great-great grandmother's recipe for biscotti and wouldn't do it any other way...even though it takes me forever! Your bread looks so moist!

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